Monday, September 26, 2011

Pink Lemon Poppy seed cake




Here's a fun cake!

A little contrast with the frosting made this lemon poppy seed cake POP!

The frosting is a new recipe, normally I make swiss meringue buttercream but not having any egg whites on hand (sometimes a bad thing can turn into a great thing!) I ventured out to try something new.

A cooked buttercream recipe, the milk, sugar, heavy cream and a tad bit of flour are cooked into a bachamel type consistency then it's cooled down and whipped while small cubes of room temp butter are added.

It's really amazing!

The recipe is courtesy of Bourbonnatrix without the caramel part, and even so the sugar amount was perfect.

She mentioned having a little trouble with it going soupy and thankfully that did not happy with me, I cooled the creamy mixture down really well and actually made the entire process by hand (I know, totally stupid but my kitchen aid broke down!! Check out the bang up marks on my hand from whisking like mad with my teeny tiny whisk)

It worked! Had to put it in the fridge a few times before it was about to split, and also while adding the food colouring. You could use red food colouring or concentrated beet juice (if I had any I would have gone with it - natural colours are so much healthier than artificial)

Frosting:
Cooked Frosting
Inspired by Baked Explorations recipe

In a medium heavy-bottomed saucepan, whisk:

1 1/2 cups sugar
1/3 cup all-purpose flour

Add:

1 1/3 cups milk (I used 2% honestly)
1/2 cup heavy cream

If using whole milk use 1 1/2 cups and 1/3 heavy cream.

Cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 10-15 minutes.

Transfer the mixture to the bowl of a stand mixer, and beat with the paddle attachment until cool. Reduce speed to low, and add:

1 1/2 cups softened butter, cubed
1 tsp pure vanilla

Mix until thoroughly incorporated, the increase speed to medium-high and beat until the frosting is light and fluffy.

If using food colouring add it in at the end or mix it with the creamy milk mixture.


Cake recipe is thanks to Technicolor kitchen

I varied it slightly by using up some extra coconut milk I had instead of the water in the glaze.
Also using sour cream instead of buttermilk and thinning it down to the consistency of buttermilk also using canned coconut milk.

She got 3 cakes out of the batter and I measured 2 and 6 cupcakes. All the syrup was used to drench the two cakes.













10 comments:

Mercedes@Satisfy My Sweet Tooth said...

This cake is beautiful and what an interesting method for making buttercream!

Dionne Baldwin said...

My daughter Taylor and I were looking at Foodgawker and we saw your photo. We are both admiring the beatiful contrast of the cake against the frosting! She says that she is drooling right now and wants to make this cake tonight. (She doesn't know it yet but she is headed for bed...no cake! Just eye candy tonight!) Thank you for sharing this with us!

Vicky said...

You made it by hand! You deserve a medal for that as it looks fantastic.

The Procrastobaker said...

What a beautiful cake indeed, that frosting looks DELISH! It probably wouldnt make it out of the bowl if i was given a chance and a big spoon :) gorgeous recipes

Jenni said...

Pretty! It looks like a dragonfruit cake.

blogbytina.com said...

that frosting looks AHmazing!!!! I want to paint my house with it!

Bourbonnatrix said...

Wow! I can't believe you made the frosting by hand! And got such a gorgeous result! Beautiful cake! Thanks for visiting my site and linking back :)

anna said...

Hot pink never goes out of style! Love it!

The Vox said...

This looks delicious! Amazing! I want it. Yummmmmy.

Anonymous said...

hi!!!